Chef de Cuisine

Sophy•Chicago, IL

19h

About The Position

The Chef de Cuisine prepares high-quality meals in accordance with company standards, menu specifications, and production schedules set by the Executive Chef, while maintaining health and food safety standards in accordance with state and federal regulations. The role oversees kitchen staff during preparation and production for all meal periods. As directed by the Executive Chef, the Chef de Cuisine maintains standard operating procedures and kitchen systems, including preparation logs, inventories, product usage, and PMIX reporting; supports administrative and staff training programs; manages food and labor costs prudently; and develops programming and menus for all meal periods. In the Executive Chef’s absence, this position ensures health and safety standards are maintained. As a leader, the Chef de Cuisine develops a cohesive staff that consistently produces high-quality food, promotes profitability, and contributes to a positive culture.

Requirements

At least 2 years of high-volume kitchen management experience.
Strong culinary and cooking skills, including skill in different styles of cooking.
Knowledge of food ordering, inventories, labor control, food cost analysis, and minimizing kitchen waste.
Thorough understanding of kitchen equipment use and operation.
Knife, grill, broiler, sauté, and expediting skills, as well as garde manger experience.
Previous experience coaching and counseling employees, including documentation.
Experience establishing, documenting, and enforcing food safety and workplace safety procedures.
Experience with purchasing, receiving, and inventory control.
Ability to motivate, mentor, coach, and counsel others effectively.
Strong customer service, collaboration, communication, problem-solving, judgment, organizational, time-management, adaptability, composure, and attention-to-detail skills.
Computer proficiency, including email, MS Word, Excel, and other hotel-related systems.
Ability to work flexible hours, including nights and weekends, and extended workdays during peak periods.
Ability to walk, stand, bend, and lift up to 50 pounds; moderate computer keying using both hands and viewing material on a computer screen.

Nice To Haves

Catering or banquet experience, management experience, or previous supervisory experience in food and beverage operations.
Culinary degree or equivalent combination of education and work experience.
Serve Safe Certification.
Allergy Awareness Training.

Responsibilities

Prepare high-quality meals according to company standards, menu specifications, and production schedules established by the Executive Chef.
Oversee kitchen staff in the preparation and production of all meal periods.
Maintain standard operating procedures and kitchen systems, including preparation logs, inventories, product usage, and PMIX reporting.
Support administrative and training programs for staff development.
Manage food and labor costs prudently.
Develop programming and menus for all meal periods as directed by the Executive Chef.
Ensure health and food safety standards comply with state and federal regulations, including in the absence of the Executive Chef.
Develop a cohesive kitchen team that produces high-quality food and promotes profitability and a positive culture.
Coach, mentor, and counsel staff, including appropriate documentation.
Establish, document, and enforce food safety and workplace safety procedures.
Participate in purchasing, receiving, and inventory control.